Quality Characteristics of Natural Yoghurts Produced With Lactulose Supplementation

Integrative Food, Nutrition and Metabolism
doi 10.15761/ifnm.1000253
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Open Access Text Pvt, Ltd.

Related search

A Research on Determination of Quality Characteristics of Chicken Burgers Produced With Transglutaminase Supplementation

Food Science and Technology
BiotechnologyFood Science
2017English

Characteristics of Color Produced by Awa Natural Indigo and Synthetic Indigo

Materials
Materials ScienceCondensed Matter Physics
2009English

Quality Characteristics of Traditional, Natural and Organic Bacon

2009English

Comparative Analysis of Yoghurts Obtained With Bioactive Compounds

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering
ForestryAgronomyCrop ScienceFood Science
2019English

Magnesium Supplementation in Swine Finishing Stage: Performance, Carcass Characteristics and Meat Quality

Semina:Ciencias Agrarias
AgriculturalBiological Sciences
2013English

Hypocholestorolemic Effects of Probiotic Yoghurts

Innovative Journal of Medical and Health Science
2019English

Air Quality Characteristics in Junior High School Classroom With Natural Ventilation in Pangkep Regency

EPI International Journal of Engineering
2019English

Microbial Ecology and Effectiveness of Different Starter Cultures in Yoghurts Produced From Whole Cow Milk and Soybeans

African Journal of Food Science and Technology
2016English

Natural Vitamin B12 and Fucose Supplementation of Green Smoothies With Edible Algae and Related Quality Changes During Their Shelf Life

Journal of the Science of Food and Agriculture
NutritionDieteticsCrop ScienceFood ScienceBiotechnologyAgronomy
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy